What it is
A hard or chewy boiled sweet in two halves, pink rhubarb and yellow custard, tart on one side and creamy vanilla on the other. It tastes like the pudding it is named after, which is an unusual thing for a sweet to manage.
Taste
Where it comes from
Rhubarb and custard as a pudding is Victorian, made possible by Yorkshire's forced rhubarb industry and by the invention of custard powder in 1837. The sweet followed, combining a sharp fruit flavour with a creamy one in a single boiled sweet, and became one of the classics of the British sweet jar.
What it's made of
Two batches of boiled sugar and glucose syrup, one flavoured and coloured as rhubarb with a citrus sharpness, one as vanilla custard, poured together and formed so each sweet has both. Modern chewy versions use a softer cooked sugar with gelatine.
Ingredients and allergens
Ingredients
Sugar; <strong>wheat</strong> starch; glucose syrup; palm fat; gelatine; dextrose; emulsifier: mono and diglycerides of fatty acids, citric acid esters of mono and diglycerides of fatty acids; acid: citric acid; acidity regulator: trisodium citrate; flavourings, fruit and plant concentrates: safflower, lemon, sweet potato, apple, blackcurrant, radish; colour: copper complexes of chlorophyllins; glazing agents: white and yellow beeswax, carnauba wax; invert sugar syrup.
Allergens
Contains: Gluten
